Hiroshima Sushi Vinegar
The Hiroshima range of rice vinegars are made from high quality spring water from the source in northern Hiroshima prefecture and Hiroshima grown rice. The vinegar is made using the same traditional fermentation method since 1927, also used to produce junmai sake.
Instead of speeding up the process, the vinegar undergoes a long aging period in a traditional static fermentation room. This creates a rich aroma and mellow acidity. To add flavour for preparing sushi rice, it includes sugar, salt and stevia as a sweetener. This offers a perfectly balanced flavour for preparing sushi rice, or can be used as a dressing, or in marinades and sauces.
- Volume: 360ml
- Shelf life: One year
- Nutrition information (per 100g): Energy: 210kcal; Protein: 0.8g; Fat: 0g; Carbohydrate: 51.8g; Salt equivalent: 9.4g
The production of rice vinegar takes a lot of effort and time. First, rice is washed and steamed to make koji (malt) and water to make moromi (moromi), which is then used to make sake. Sennari Vinegar then adds their secret acetic acid bacteria to this junmaishu, to let it ferment slowly until spring water is added.
Sennari Co., Ltd. was established in 1927 and adheres to the principle that the source of good vinegar is natural water and rice. Sennari's commitment to vinegar production begins even before production and the company searched for ten years to find a suitable water source of underground natural water with a pH of around 7.
The company does not use artificial methods to accelerate fermentation; instead it relies on the traditional power of bacteria to perform static fermentation. The president also personally visits suppliers and sources the best domestic rice, thereby building long-term relationships based on shared values.
While it is possible to make vinegar in a short time (about a week), such vinegar has a high acidity (about 10%) and is acrid. Most mass-produced vinegar is diluted with water to 4.5%. Sennari vinegar has been aged for a long time and naturally becomes a mellow vinegar with an acidity of around 5%.